Chicken Long Rice
A comforting Hawaiian classic, this simple soup features tender chicken and slippery bean thread noodles simmered in a fragrant ginger-garlic broth. It's a light yet satisfying dish, perfect for a cozy meal any day of the week.
For 4 servings
7 steps. 30 minutes total.
- 1
Step 1
- a.Place the bean thread noodles in a large bowl and cover completely with warm water. Let them soak for 15-20 minutes until they are soft and pliable. Drain thoroughly and use kitchen shears to cut the noodles into more manageable 6 to 8-inch lengths.
- 2
Step 2
- a.While the noodles soak, heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- 3
Add the minced garlic and grated ginger to the pot
- a.Sauté for 1 minute more, until fragrant.
- 4
Step 4
- a.Add the chicken pieces to the pot, season with salt and pepper, and cook until lightly browned on all sides, about 4-5 minutes.
- 5
Pour in the chicken broth and soy sauce
- a.Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 15 minutes. This will make the chicken tender and allow the flavors to meld.
- 6
Stir the soaked and drained noodles into the pot
- a.Cook for just 2-3 minutes, until the noodles are heated through and have turned translucent. Avoid overcooking to prevent them from becoming mushy.
- 7
Remove the pot from the heat
- a.Stir in the toasted sesame oil. Taste and adjust seasoning if necessary. Ladle the Chicken Long Rice into bowls and garnish generously with sliced green onions before serving hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer broth, use homemade chicken stock or add a splash of shoyu (Japanese soy sauce) for deeper umami flavor.
- 2Don't add the noodles to the soup until you are ready to serve. They absorb liquid quickly and can become mushy if left to sit.
- 3Chicken thighs are recommended for their flavor and tenderness, but you can use chicken breast. If using breast, reduce the simmering time in step 5 to 10-12 minutes to prevent it from drying out.
- 4Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb liquid, so you may need to add more broth when reheating.
Adapt it for your goals.
Add Vegetables
Incorporate sliced shiitake mushrooms, julienned carrots, or baby bok choy during the last 5-10 minutes of simmering for added nutrients and texture.
Make it SpicyMake it Spicy
Add 1/2 teaspoon of red pepper flakes along with the garlic and ginger, or serve with a side of chili garlic sauce for a kick of heat.
Protein SwapProtein Swap
Substitute the chicken with peeled shrimp (add them with the noodles as they cook quickly) or firm tofu cubes for a vegetarian option.
Why this is on our healthy list.
Lean Protein Source
Chicken provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
Hydrating and Comforting
As a broth-based soup, it helps with hydration. Warm soups are also known to be comforting and can help soothe a sore throat.
Anti-inflammatory Properties
Fresh ginger contains gingerol, a compound with powerful anti-inflammatory and antioxidant effects that can aid digestion and reduce nausea.
Immunity Support
Garlic and ginger are known for their immune-boosting properties, helping the body defend against common illnesses.
Frequently asked questions
'Long rice' is the local Hawaiian name for bean thread noodles, also known as cellophane or glass noodles. They are made from mung bean starch, not rice, and become translucent and slippery when cooked.